Beet and Goat Cheese Salad

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   Trim the tops off the beets, scrub them clean, wrap them in aluminum foil, and place them on a baking sheet. Roast in the oven for about 1 hour or until tender when pierced with a fork.

3. 3

   While the beets are roasting, thinly slice the onions and mince the garlic. Set aside.

4. 4

   Wash and dry the lettuce leaves, then tear them into bite-sized pieces. Place them in a large salad bowl.

5. 5

   In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, salt, and black pepper to create a dressing.

6. 6

   Once the beets are done, remove them from the oven and let them cool enough to handle. Peel the beets and slice them into thin rounds or wedges.

7. 7

   Add the sliced beets, onions, and fresh herbs to the salad bowl with the lettuce.

8. 8

   Crumble the goat cheese over the salad.

9. 9

   Drizzle the dressing over the salad and gently toss to combine everything well.

10. 10

    Serve the beet and goat cheese salad immediately, or chill in the refrigerator for 30 minutes before serving if a colder salad is preferred.